Chicken broccoli macaroni and cheese is a simple but delicious dinner your whole family will love!

chicken broccoli macaroni and cheese in a skillet with towel

Here’s a new family-favorite weeknight meal! This chicken broccoli macaroni and cheese is an easy homemade recipe that comes together in under 30 minutes.

It’s so rich and cheesy— comfort food at its finest! But the chicken and broccoli bulk this dish up so it’s a more satisfying complete meal. We love it! And I know you will too.

See also, Classic Baked Macaroni and Cheese and Easiest Stovetop Macaroni and Cheese.

ingredients for chicken broccoli macaroni and cheese

Ingredients you’ll need

Here’s everything you’ll need to make this chicken broccoli macaroni and cheese (full recipe below):

  • Elbow macaroni noodles, or other short pasta
  • Broccoli florets
  • Cooked chicken
  • Cheddar cheese
  • Parmesan cheese
  • Butter
  • Flour
  • Milk
  • Mustard powder
  • Paprika
  • Salt and pepper

making chicken broccoli macaroni and cheese

How to make chicken broccoli macaroni and cheese

  1. Cook noodles. Cook noodles in a pot of generously salted water to al dente according to package instructions (see my tips below for my preferred way to cook pasta).
  2. Cook broccoli. During the last few minutes of the noodles cooking, add the broccoli florets to the pot. Drain noodles and broccoli together.
  3. Make cheese sauce. Prepare the cheese sauce while the noodles (and broccoli) are cooking. Melt butter in a large skillet over medium low heat. Add flour and whisk together for a minute or two. Gradually pour milk into the skillet while whisking constantly to prevent lumps in the sauce. Once combined, increase heat to medium high and bring sauce to a gentle boil to thicken, stirring often. Add salt and pepper, mustard powder and paprika. Once sauce is thickened, stir in cheddar cheese and parmesan cheese.
  4. Combine noodles, broccoli and chicken with cheese sauce. Add drained noodles and broccoli, and chicken to the skillet and stir to combine it with the cheese sauce.

Then, enjoy!

stirring chicken broccoli macaroni and cheese with a large spoon

Tips for making this recipe

  • Instead of adding noodles to a pot of boiling water, add the noodles to a pot of cold water and set over high heat. The noodles will cook as the water heats up, reducing the overall time needed. This is my new favorite way to cook pasta. The only downside is you can’t rely on the cook time given on the package instructions. Noodles are done when they are tender but still have a bite to them, called al dente.
  • If you start making the noodles in a pot of cold water and the cheese sauce at the same time, they should roughly be done at the same time.
  • Use rotisserie chicken or leftover chicken, and both breast or dark meat are delicious options. You can also substitute other protein such as shrimp or tofu, or leave it out altogether per your preference.
  • I have an entire post on how to cook bulk chicken for recipes such as this.
  • Whole milk will have the best flavor, but 2% and 1% will work too.
  • This recipe also works as a baked macaroni and cheese, making it possible to prep ahead of time. Once dish is complete, pour into a greased casserole dish and cover with foil. Store in the fridge for up to several days and warm in a 350°F oven for 30-40 minutes until heated through.

bowl with chicken broccoli macaroni and cheese and fork

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Chicken Broccoli Macaroni and Cheese

Chicken broccoli macaroni and cheese is a simple but delicious dinner your whole family will love!

Ingredients

  • 8 oz elbow pasta , or other short pasta (½ package, 227 grams)
  • About 3 cups broccoli florets , bite-sized (about 300 grams)
  • ¼ cup butter (½ stick, 56 grams)
  • ¼ cup all-purpose flour (30 grams)
  • cup milk , whole, 2% or 1% (567 grams)
  • 1 teaspoon coarse salt , or to taste
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground mustard
  • ¼ teaspoon paprika
  • 8 oz cheddar cheese , shredded (227 grams)
  • ½ cup parmesan cheese (50 grams)
  • 2-3 cups shredded or diced cooked chicken (about 280-420 grams)

Instructions

  • Cook noodles in a pot of generously salted water to al dente according to package instructions.
  • During the last few minutes of the noodles cooking, add the broccoli florets to the pot. Drain noodles and broccoli together.
  • Prepare the cheese sauce while the noodles (and broccoli) are cooking. 
  • Melt butter in a large skillet over medium low heat. Add flour and whisk together for a minute or two. Gradually pour milk into the skillet while whisking constantly to prevent lumps in the sauce. Once combined, increase heat to medium high and bring sauce to a gentle boil to thicken, stirring often.
  • Add salt and pepper, mustard powder and paprika. Once sauce is thickened, stir in cheddar cheese and parmesan cheese.
  • Add drained noodles and broccoli, and chicken to the skillet and stir to combine it with the cheese sauce.
  • Serve immediately.
  • Alternately, pour into a greased casserole dish and cover with foil. Store in the fridge for up to several days and warm in a 350°F oven for 30-40 minutes until heated through.

Nutrition

Sodium: 690mg, Calcium: 399mg, Vitamin C: 30mg, Vitamin A: 885IU, Sugar: 5g, Fiber: 2g, Potassium: 413mg, Cholesterol: 87mg, Calories: 427kcal, Trans Fat: 1g, Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 12g, Fat: 21g, Protein: 27g, Carbohydrates: 31g, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.